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Results: 1-19 |
Results: 19
TRAPPING OF GAMMA-DECALACTONE BY ADSORPTION ON HYDROPHOBIC SORBENTS -APPLICATION TO THE BIOCONVERSION OF METHYL RICINOLEATE BY THE YEAST SPORIDIOBOLUS SALMONICOLOR
Authors: SOUCHON I SPINNLER HE DUFOSSE L VOILLEY A
Citation: I. Souchon et al., TRAPPING OF GAMMA-DECALACTONE BY ADSORPTION ON HYDROPHOBIC SORBENTS -APPLICATION TO THE BIOCONVERSION OF METHYL RICINOLEATE BY THE YEAST SPORIDIOBOLUS SALMONICOLOR, Biotechnology techniques, 12(2), 1998, pp. 109-113
PRODUCTION OF GAMMA-DECALACTONE AND 4-HYDROXY-DECANOIC ACID IN THE GENUS SPORIDIOBOLUS
Authors: DUFOSSE L FERON G MAUVAIS G BONNAIRME P DURAND A SPINNLER HE
Citation: L. Dufosse et al., PRODUCTION OF GAMMA-DECALACTONE AND 4-HYDROXY-DECANOIC ACID IN THE GENUS SPORIDIOBOLUS, Journal of fermentation and bioengineering, 86(2), 1998, pp. 169-173
OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS
Authors: GUYOT C BONNAFONT C LESSCHAEVE I ISSANCHOU S SPINNLER HE
Citation: C. Guyot et al., OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS, Le Lait, 78(3), 1998, pp. 351-361
LIPIDS AND FLAVOR OF DAIRY-PRODUCTS
Authors: MOLIMARD P LEQUERE JL SPINNLER HE
Citation: P. Molimard et al., LIPIDS AND FLAVOR OF DAIRY-PRODUCTS, OCL. Oleagineux corps gras lipides, 4(4), 1997, pp. 301-311
CHIRALITY OF THE GAMMA-LACTONES PRODUCED BY SPORIDIOBOLUS SALMONICOLOR GROWN IN 2 DIFFERENT MEDIA
Authors: DUFOSSE L FERON G LATRASSE A GUICHARD E SPINNLER HE
Citation: L. Dufosse et al., CHIRALITY OF THE GAMMA-LACTONES PRODUCED BY SPORIDIOBOLUS SALMONICOLOR GROWN IN 2 DIFFERENT MEDIA, Chirality, 9(7), 1997, pp. 667-671
FATTY-ACID ACCUMULATION IN THE YEAST SPORIDIOBOLUS SALMONICOLOR DURING BATCH-PRODUCTION OF GAMMA-DECALACTONE
Authors: FERON G DUFOSSE L MAUVAIS G BONNARME P SPINNLER HE
Citation: G. Feron et al., FATTY-ACID ACCUMULATION IN THE YEAST SPORIDIOBOLUS SALMONICOLOR DURING BATCH-PRODUCTION OF GAMMA-DECALACTONE, FEMS microbiology letters, 149(1), 1997, pp. 17-24
EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE
Authors: MOLIMARD P LESSCHAEVE I ISSANCHOU S BROUSSE M SPINNLER HE
Citation: P. Molimard et al., EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE, Le Lait, 77(1), 1997, pp. 181-187
EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION
Authors: LAMER T SPINNLER HE SOUCHON I VOILLEY A
Citation: T. Lamer et al., EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION, Process biochemistry, 31(6), 1996, pp. 533-542
PRODUCTION, IDENTIFICATION, AND TOXICITY OF GAMMA-DECALACTONE AND 4-HYDROXYDECANOIC ACID FROM SPORIDIOBOLUS SPP
Authors: FERON G DUFOSSE L PIERARD E BONNARME P LEQUERE JL SPINNLER HE
Citation: G. Feron et al., PRODUCTION, IDENTIFICATION, AND TOXICITY OF GAMMA-DECALACTONE AND 4-HYDROXYDECANOIC ACID FROM SPORIDIOBOLUS SPP, Applied and environmental microbiology, 62(8), 1996, pp. 2826-2831
ANALYSIS OF METABOLIC PATHWAYS BY THE GROWTH OF CELLS IN THE PRESENCEOF ORGANIC-SOLVENTS
Authors: SPINNLER HE GINIES C KHAN JA VULFSON EN
Citation: He. Spinnler et al., ANALYSIS OF METABOLIC PATHWAYS BY THE GROWTH OF CELLS IN THE PRESENCEOF ORGANIC-SOLVENTS, Proceedings of the National Academy of Sciences of the United Statesof America, 93(8), 1996, pp. 3373-3376
REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES
Authors: MOLIMARD P SPINNLER HE
Citation: P. Molimard et He. Spinnler, REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES, Journal of dairy science, 79(2), 1996, pp. 169-184
EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID
Authors: GUYOT C BONNAFONT C LESSCHAEVE I ISSANCHOU S VOILLEY A SPINNLER HE
Citation: C. Guyot et al., EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2341-2348
GROWTH OF PENICILLIUM-CAMEMBERTI AND GEOT RICHIUM-CANDIDUM IN PURE AND MIXED CULTURES ON EXPERIMENTAL MOLD RIPENED CHEESE OF CAMEMBERT-TYPE
Authors: MOLIMARD P VASSAL L BOUVIER I SPINNLER HE
Citation: P. Molimard et al., GROWTH OF PENICILLIUM-CAMEMBERTI AND GEOT RICHIUM-CANDIDUM IN PURE AND MIXED CULTURES ON EXPERIMENTAL MOLD RIPENED CHEESE OF CAMEMBERT-TYPE, Le Lait, 75(1), 1995, pp. 3-16
IMPORTANCE OF LACTONES IN FOOD FLAVORS - STRUCTURE, DISTRIBUTION, SENSORY PROPERTIES AND BIOSYNTHESIS
Authors: DUFOSSE L LATRASSE A SPINNLER HE
Citation: L. Dufosse et al., IMPORTANCE OF LACTONES IN FOOD FLAVORS - STRUCTURE, DISTRIBUTION, SENSORY PROPERTIES AND BIOSYNTHESIS, Sciences des aliments, 14(1), 1994, pp. 17-50
PRODUCTION OF HALOGENATED COMPOUNDS BY BJERKANDERA-ADUSTA
Authors: SPINNLER HE DEJONG E MAUVAIS G SEMON E LEQUERE JL
Citation: He. Spinnler et al., PRODUCTION OF HALOGENATED COMPOUNDS BY BJERKANDERA-ADUSTA, Applied microbiology and biotechnology, 42(2-3), 1994, pp. 212-221
COMPARISON OF GROWTH, ACIDIFICATION AND PRODUCTIVITY OF PURE AND MIXED CULTURES OF STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS-404 AND LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS-398
Authors: BEAL C SPINNLER HE CORRIEU G
Citation: C. Beal et al., COMPARISON OF GROWTH, ACIDIFICATION AND PRODUCTIVITY OF PURE AND MIXED CULTURES OF STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS-404 AND LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS-398, Applied microbiology and biotechnology, 41(1), 1994, pp. 95-98
SIGNIFICANT BIOGENESIS OF CHLORINATED AROMATICS BY FUNGI IN NATURAL ENVIRONMENTS
Authors: DEJONG E FIELD JA SPINNLER HE WIJNBERG JBPA DEBONT JAM
Citation: E. Dejong et al., SIGNIFICANT BIOGENESIS OF CHLORINATED AROMATICS BY FUNGI IN NATURAL ENVIRONMENTS, Applied and environmental microbiology, 60(1), 1994, pp. 264-270
BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM
Authors: MOLIMARD P LESSCHAEVE I BOUVIER I VASSAL L SCHLICH P ISSANCHOU S SPINNLER HE
Citation: P. Molimard et al., BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM, Le Lait, 74(5), 1994, pp. 361-374
DIALYSIS OF FLAVOR COMPOUNDS - YIELDS OF EXTRACTION ON MODEL SOLUTION
Authors: MOLIMARD P SPINNLER HE
Citation: P. Molimard et He. Spinnler, DIALYSIS OF FLAVOR COMPOUNDS - YIELDS OF EXTRACTION ON MODEL SOLUTION, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(5), 1993, pp. 419-423
Risultati: 1-19 |